Mexican Stuffed Zucchini Boats

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 260.4
  • Total Fat: 14.6 g
  • Cholesterol: 76.6 mg
  • Sodium: 491.6 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 23.1 g

View full nutritional breakdown of Mexican Stuffed Zucchini Boats calories by ingredient
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Introduction

This is a flavorful and satisfying dish that is low in carbs. Serve it with some cilantro-lime rice for an extra treat. It is good alone or with a side dish. This is a flavorful and satisfying dish that is low in carbs. Serve it with some cilantro-lime rice for an extra treat. It is good alone or with a side dish.
Number of Servings: 6

Ingredients

    Zucchini - 3 medium, whole
    Lean Ground Beef - 1 pound
    Yellow onion, chopped - 1/2 cup
    Jalapeno pepper, chopped - 1 (optional)
    Taco Seasoning - 1 package
    Water - 1/2 cup

    Cheddar cheese, shredded - 1/2 cup


Directions

Wash zucchini well. Trim ends. Cut in half lengthwise. Use spoon to scoop out insides of zucchini. Chop insides into small pieces. Set aside.

Cook ground beef, onion and jalapeno in a large pan over medium heat until meat is no longer pink. Drain. Add zucchini, cover pan and cook another 10 minutes. Stir in taco seasoning and water. Cover and cook on medium heat for 10 minutes.

Spray a 11" x 7" baking pan with cooking spray. Fill each zucchini with 4 tablespoons of the meat mixture; set in pan. Repeat for the remaining pieces of zucchini.

Sprinkle shredded cheese over the top.

Bake in oven at 400 degrees for 30-40 minutes.

Serving Size: Makes 6 zucchini boats

Number of Servings: 6

Recipe submitted by SparkPeople user CRAFTYWANDA.

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